Mexican Coleslaw with Tomato, Corn, and Jalapeno (Print version)
Crunchy cabbage, sweet corn, tomatoes, and jalapeno in a creamy lime dressing. A fast, flavor-packed side for tacos and BBQs.
# Ingredients:
For the slaw
01 -
1/2 medium head green cabbage, shredded (about 5 cups)
02 -
1 cup grape tomatoes, halved
03 -
1 1/2 cups corn kernels (from about 2 ears, or thawed frozen)
04 -
1 jalapeno, seeded and finely diced
05 -
1/4 cup red onion, diced
06 -
1/4 cup fresh cilantro, chopped
07 -
1/4 cup Cotija cheese, crumbled
For the dressing
08 -
1/2 cup mayonnaise
09 -
1/4 cup sour cream
10 -
2 tablespoons fresh lime juice
11 -
1 teaspoon chili powder
12 -
1/2 teaspoon ground cumin
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon kosher salt
15 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat a dry skillet over medium-high heat. Add the corn and let it sit without stirring for a minute until it starts to brown. Toss and repeat for 4 to 5 minutes until you see charred spots. Remove from heat and let cool completely.
02 -
In a large bowl, stir together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and well combined.
03 -
Add the cabbage, tomatoes, cooled corn, jalapeno, red onion, and cilantro to the bowl with the dressing. Use tongs to fold everything together until evenly coated.
04 -
Cover and refrigerate for at least 20 minutes. Fold in the Cotija cheese right before serving so it stays distinct and crumbly.
# Good to know:
01 -
For best texture, serve within 24 hours.